Deli Done Right

After a year of prep work—and plenty of mouth-watering anticipation by Lake Norman residents—The Pickled Peach has opened its doors to Davidson. This upscale deli, lunch, and dinner spot, owned by local couple Jennifer and Travis Jentz is set to offer bites to customers clamoring for food with a conscience.

The cozy new spot features local and organic sandwiches, salads, and soups, as well as compostable cups, plates, and cutlery. Kids of both the young and young-at-heart varieties love the Pickled Peach’s grilled cheese featuring gooey sharp cheddar stuffed into house-baked sour dough with crispy dry jack cheese bits grilled into it. But the sandwich that’s set to be the signature is the ham and Brie, served on a grilled brioche and complemented with—what else?—sweet pickled peaches. www.facebook.com/pickledpeach

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Putting a meal on the table sometimes can be task instead of being enjoyable. Weekly meals are sometimes even worse simply because of the standard of our hectic daily lives. More than once a week I am putting together a meal with “whatever” is available in the fridge. These meals tend to be less complicated but just as inspired. A nice dish, using ingredients that more times than not may go unused is in an inspiration in itself. Doing this quickly can be a challenge, but great flavors can attained.
Take this sixteen minute Potato and Leek Soup for example. Once the ingredients are ready to go this can be put together with ease. A tasty satisfying dish can be as simple as cooking small cubed potatoes in some bacon fat with salt and pepper. Sweating down cut/cleaned leeks with a touch of flour and adding water to the base. Bring to a boil, reduce heat and simmer for a minimum of 5 minutes. Last minute toss in some peas a touch of cream and that’s it.
Be a super supper hero in less than 20 minutes and give this one a try tonight! Find more great recipes like these from Chef Troy on his website www.cheftroy.net, and be sure to watch Troy live every Tuesday morning on WCCB Charlotte’s morning show News Rising from 7-9 am.
Potato and Leek Soup
4 Strips-Bacon-sliced into thin strips
1 ½ Cups Potato-peel and fine dice
3 Each-Leeks-small to medium in size
To Taste-Kosher Salt/ Black Pepper/Crushed Red Pepper
2 Tablespoons-All Purpose Flour
6 Cups-Water
2 Cups-Frozen Sweet Peas
¼ Cup-Heavy Cream
Directions
1. Remove ends of leeks, slice into thin rounds.
2. Place in a bowl of cold water to rinse and drain.
3. Repeat two more times and drain.
4. Warm sauté pan over medium heat and add bacon.
5. Cook until slightly crisp, remove and drain on a paper towel
6. Add potatoes to pan, season with salt/pepper/crushed red.
7. Cook until soft and starting to color, about 5 minutes.
8. Add flour and stir to incorporate.
9. Add water, bring to a boil, reduce heat and simmer for 5 minutes.
10. Add peas, cream, cook for one minute and serve.